Brownsville Chili

• 1 pound pinto beans rinsed
• 2 teaspoons salt
• 1/4 pound bacon minced, sliced
• 13 cup corn oil
• 6 pounds beef chuck ground or a mixture of, various lean ground meats
• 8 cups onions minced
• 8 cups tomato concasse
• 2 tablespoons salt
• 13 cup garlic minced
• 2 tablespoons cumin ground
• 1 tablespoon sugar
• 2 teaspoons red hot pepper sauce
• 13 cup jalapeno pepper seeded, minced
• 2 teaspoons cinnamon ground

1. Combine beans and water to cover in a saucepot, over a moderate flame.
2. Bring to a boil.
3. Simmer for 2 minutes remove from heat, cover, and allow to rest for 60 minutes.
4. Drain, rinse, and drain well.
5. Add 2 teaspoons salt, bacon, and water.
6. To cover place over a MODERATE FLAME.
7. Bring to a boil, reduce heat, and simmer for 2 HOURS.
8. Remove from heat.
9. Meanwhile, heat oil in a heavy stockpot or a LARGE saucepot, over a medium flame.
10. Add ground meat and onions, heat and stir to BROWN MEAT.
11. Add tomatoes, salt, garlic, chile powder, cumin, SUGAR, tabasco sauce, chiles, and cinnamon.
12. Bring to a boil, reduce heat, and simmer for 60 MINUTES.
13. Add beans and simmer for 30 to 45 minutes, stirring OFTEN Serve hot.

pinto beans, salt, bacon, corn oil, beef chuck ground, onions, tomato concasse, salt, garlic, cumin ground, sugar, red hot pepper sauce, jalapeno pepper, cinnamon ground

Taken from recipeland.com/recipe/v/brownsville-chili-33463 (may not work)